Sentences with phrase «on lamb curry»

Mary - Anne decided on a lamb curry (R60) while Curran and myself were more conservative in our choices, opting for a cheese burger (R35) and chicken and mayonnaise toasted sandwich (R35, including chips) respectively.

Food We wanted an Italian style buffet so we feasted on lamb curry, lasagne, cannelloni and beautiful salads.

Not exact matches

This Lamb Kofta Curry (15) is one of Angela from My Golden Pear's favourite midweek curries and I really like the fact the kofta mixture is so versatile and can be used as meatballs in an appetiser, served with chutney or a yoghurt dip, or moulded on to skewers and char - grill as a starter, or cooked in this curry sauce for a main meal.

Everyone brings a dish to share so lunch is always a beloved mish - mash of cultures — last year my mum's soya sauce duck with Chinese mushrooms fought for space on the overloaded table with my Auntie R's traditional roast turkey, my sister in law's clove - studded ham, our friend's Malaysian lamb curry, king prawns, oysters, my ex's German coleslaw and potato salad, noodles, smoked fish and quinoa salad brought by friends and my dad's famous lobster noodles.

1 tablespoon oil (butter / ghee / coconut oil) 1 1/2 — 2 pounds lamb meat on the bone (lamb shoulder blade or arm chops) 1 onion, sliced 2 cloves garlic, minced 1 teaspoon fresh grated ginger 1 tablespoon curry powder 1 teaspoon sea salt (or to taste) 2 medium carrots, sliced Potatoes, diced (optional) 2 cups stock 1/3 — 1/2 cup raisins

It seems like its been years since I cooked a lamb curry, so long in fact that I'm afraid I've long lost my go - to recipe, and had to do a quick on - line search for this one when my wife and I both had a craving for the dish over the weekend.

This Dorie Greenspan recipe was love at first sight: Lamb with apples and smoky black cardamom and warm, spicy curry and fresh, brisk mint was just the thing needed to lift the spirits and senses on a cold January afternoon.

Created by Goan chef Francisco Marques, this is La Porte's take on the classic, hot curry that is called «vindaloo,» a name that is derived from the Portuguese dish Carne de Vinha d' Alhos, a combination of meat (usually lamb) with wine and garlic.

Under the direction of Chiu, Pat and Dominique, Tony and Jenny Stockman (who also went on the India trip), and Mary Jane and I were treated to appetizers consisting of various satays, skewered meats; pork ribs marinated in plums and hoisin sauce; stir - fried vegetables with garlic; lamb with black pepper, an intensely flavored dish that was fiery hot yet without chillies; and beef penang, a curry like dish that was hot with chillies.

Goan Pork Vindaloo Created by Goan chef Francisco Marques, this is La Porte's take on the classic, hot curry that is called «vindaloo,» a name that is derived from the Portuguese dish Carne de Vinha d' Alhos, a combination of meat (usually lamb) with wine and garlic.

Protein may be 150g if weight loss not required; carbs at night are optional Examples: • Beef curry with vegetables and rice on the side • Pork stir - fry with vegetables and noodles on the side • Lamb with steamed vegetables and cous cous.

In fact, I probably ate more chicken and lamb curry than I should have, considering all of the gourmet meals I was expecting soon on board my flights.